Makes 6 servings, approximately 1 1/4 C each.
1 Tsp. Olive Oil
1 1/2 lbs. raw lean beef stew meat, boneless cut into 2" cubes
1 Medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, crushed
2 medium tomatoes, chopped
1 cup low-sodium organic beef broth
1 bay leaf
1 tsp. sea salt or Himalayan salt
1 tsp. ground black pepper
2 cups cubed butternut squash
1/4 cup chopped fresh flat leaf parsley
Heat oil in a large saucepan over medium-high heat. add beef, cook stirring frequently for 4-5 minutes or until beef is brown.
Add onion and bell peppers; cook, stirring frequently for 4-5 minutes or until onion is translucent. Add garlic, cook, stirring frequently for 1 minute.
Add tomatoes, broth , bay leave, salt and pepper. Bring to a boil. Reduce heat to medium-low, cook covered for 40 minute.
Add squash; cook, stirring occasionally for 8-12 minute or until sauce has thickened and beef is fork tender.
Remove bay leaf, serve topped with parsley.
**I found this to be a very satisfying dish. Its also 21 Day Fix Approved and breaks out to:
1 Green
1 Red
Per serving!
If you aren't into spicy dishes cut back on the pepper by 1/2. Enjoy!
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